Tag Archives: Sinai Hospital of Detroit

Lasagna Florentine

19 May
I haven't made this in awhile so I don't have a photo. This one is by Andra Cristescu, via Flickr Creative Commons.

I haven’t made this in awhile so I don’t have a photo. This one is by Andra Cristescu, via Flickr Creative Commons.

Here’s a great dairy recipe just in time for Shavuot. This dates back to my days in the communications department at Sinai Hospital of Detroit, where the cafeteria regularly served  a white, not red, “vegetarian lasagna.” I suspect it was Stouffer’s frozen version, but it was pretty good. So when I found this recipe, I can’t remember where, I was sure to save it.

It’s a bit of a patchke to make, but it’s delicious and makes a good “company”  or potluck dish. You can prepare it ahead of time and keep it covered in the fridge until you’re ready to bake it. If you do that, bring it to room temperature before baking.

A lot of people make lasagna these days without boiling the noodles. I haven’t tried it with this recipe, but using uncooked noodles should be no problem.

Ingredients:

Cheese Sauce:
½ cup butter or margarine
½ cup all-purpose flour
2¾ cups milk, divided
2¼ cups grated cheese – I prefer a mixture of mozzarella and Parmesan
1 Tbs. Dijon mustard
½ tsp. hot pepper sauce
¼ tsp. salt

Vegetable Filling:

3 Tbs. vegetable oil
½ pound fresh mushrooms, sliced (about 3 cups)
2 medium onions, chopped
4 cloves garlic, minced
1 pound fresh spinach, washed and trimmed, or 2 boxes frozen chopped spinach, thawed and squeezed dry
2 cups coarsely chopped or shredded fresh carrots
9 lasagna noodles, cooked according to package directions and drained

Directions:

Make the cheese sauce: In a medium saucepan, melt the butter; blend in the flour. Gradually add 2½ cups milk and cook over medium heat, stirring constantly, until sauce boils and thickens. Add 2 cups of cheese and cook until mixture is smooth. Stir in the mustard, hot pepper sauce and salt. Set aside.

Make the filling: In a large saucepan, heat the oil and sauté the mushrooms, onions and garlic until tender. Tear the spinach into bite-sized pieces. Add the spinach and carrots to the saucepan and cook 2 to 3 minutes, until the spinach is tender. Drain the vegetables. Stir in 1½ cups of the cheese sauce into the spinach mixture. Add ¼ cup milk to the cheese sauce remaining in the pan.

Assemble the lasagna: Grease a 9 x 13-inch baking dish. Pour half the cheese sauce into the dish. Arrange 3 lasagna noodles in the dish over the sauce. Spread half the spinach mixture over the noodles. Repeat the layers.

Spoon the remaining sauce over the noodles and sprinkle the remaining ¼ cup cheese over the top. Bake about 25 minutes. Let stand 10 to 15 minutes before serving.

Serves 6 to 8

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